Conservation of "Paluma" guavas coated with cassava starch and pectin

This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%. Then, fruits were stored at room temperature (25 ± 1.0°C) for 12 days. Every three days, evaluations of mass loss, length, diameter, color of peel and pulp, pulp firmness, total soluble solids, pH and vitamin C content were held. The experiment was completely randomized in a 4 x 5 factorial design with four concentrations of the solutions and five storage periods with three replications. The results showed that cassava starch and pectin-based coatings can be an alternative for maintaining the post-harvest quality of "Paluma" guavas. Concentrations of 4 and 6% of both types of coating provided good results regarding the retention of some attributes. The cassava starch kept the fruits brighter compared to fruits coated with pectin.

• Autores: Quirino, Anny Karoline Rocha; Costa, Josenara Daiane de Souza; Neto, Acácio Figueiredo; Costa, Marylia De Sousa; Sánchez-Sáenz, Carolina Maria
• Tipo de recurso: Article of journal
• Fecha de publicación: 2018
• Institución: Universidad Nacional de Colombia
• Repositorio: Universidad Nacional de Colombia
• Idioma: spa
• OAI Identifier: oai:repositorio.unal.edu.co:unal/68549
• Acceso en línea: https://repositorio.unal.edu.co/handle/unal/68549; http://bdigital.unal.edu.co/69582/
• Palabra clave: 62 Ingeniería y operaciones afines / Engineering; edible coatings; fruits properties; Psidium guajava L.; ripening; storage; recubrimientos comestibles; propiedades de las frutas; Psidium guajava L.; madurez; almacenamiento
• Rights: openAccess
• License: Atribución-NoComercial 4.0 Internacional